ST. LOUIS GOOEY BUTTER CAKE
Learn how to make St. Louis' most popular cake easily from scratch!
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Servings: 0
Ingredients
- Crust:
- 1 cup all-purpose flour
- 3 tablespoons sugar
- ⅓ cup butter slightly softened and cut into small pieces
- Filling:
- 1 + ¼ cups granulated sugar
- ¾ cup butter at room temperature
- 1 egg
- 1 cup all-purpose flour
- ⅔ cup evaporated milk
- ¼ cup light corn syrup
- 1 teaspoon vanilla
- confectioners' sugar
Instructions
Make the crust:
- Preheat the oven to 350 degrees F. Butter a 9x9-inch square baking pan.
- In a medium mixing bowl stir the flour and sugar together.
- Add the butter cubes and toss to coat. Use a pastry blender, potato masher or fork to cut in the butter until small crumbs form.
- Pat it into the bottom and slightly up the sides of the pan.
Make the filling:
- In large mixing bowl cream the sugar and butter together on medium speed about 3 minutes until light and fluffy. Beat in the egg on low speed.
- Beat in the flour, on medium speed, a third at a time alternating with the evaporated milk until smooth and combined.
- Beat in the corn syrup and vanilla until well combined.
- Spoon into the crust and spread evenly. Sprinkle confectioners' sugar generously over the top.
- Bake 25 to 33 minutes or until cake is set around the edges but still wobbly in the center when the pan is shaken. Don't overcook!
- Cool in pan on wire rack. Sprinkle with more confectioners' sugar and cut into squares to serve.
Nutrition
Serving: 1grams